Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 1/2 cups chopped pecans, toasted
- 1/2 cup corn syrup or golden syrup (for that classic pecan pie chewiness)
- Optional: 1/2 cup mini chocolate chips (for a little twist if you fancy)
For substitutions, if you’re after a gluten-free option, a well-balanced gluten-free flour blend works wonders here. You can swap out the corn syrup for maple syrup if you prefer a more natural sweetness, but it may change the texture slightly. And if pecans aren’t your thing, walnuts or almonds can step in gracefully.
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This small step always brings a sense of calm to my kitchen — like setting the stage for something wonderful.
- In a large bowl, cream together the softened butter, light brown sugar, and granulated sugar until the mixture is light and fluffy — about 4 minutes with an electric mixer. It’s that moment when the kitchen starts to smell like promise.
- Beat in the eggs one at a time, then add the vanilla extract. I like to pause here and sneak a little taste of the batter — a childhood habit that always brings a smile.
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. This blend of dry ingredients is like the secret melody to the cookie’s symphony.
- Gradually add the dry ingredients to the wet, mixing gently until just combined. Overmixing can toughen the dough, so treat it like a delicate secret.
- Fold in the toasted pecans and corn syrup (or golden syrup). The syrup is what gives these cookies their signature chew and sticky sweetness — much like the filling in a classic pecan pie.
- If you’re feeling adventurous, stir in the mini chocolate chips for a surprise twist that my family has come to adore.
- Using a tablespoon or cookie scoop, drop dollops of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake for 10-12 minutes, or until the edges are golden but the centres still look a little soft. The cookies will firm up as they cool, retaining that chewy heart I love so much.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This pause is a chance to breathe in the warm, nutty aroma — one of the best parts of baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
